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Thursday, December 2, 2010

Pumpkin Pancakes with Orange-Caramel Syrup

From the kitchen of One Perfect Bite...While searching for ways in which to use a small amount of leftover puree, I came across several recipes for pumpkin pancakes. I finally decided to play with one developed by Cara Eisenpress, who, along with her cohort Phoebe Lapine, created the blog Big Girls Small Kitchen. The two, both twenty-something cooks, have also written a book called Cara and Phoebe's Quarter Life Kitchen which will be in bookstores this spring. Their blog is terrific and I'm sure that their book, which features an introduction by Ina Garten, will be as well. While I've added a bit more spice and have created an orange-caramel syrup to drizzle over the finished pancakes, Cara's original recipe is solid. The changes that I made were simply to better suit the tastes of my family who love a hint of orange with their pumpkin. I must also admit that, unlike Cara, I cook my pancakes on an electric griddle. Folks would find the ones I make in a skillet most unappealing. If you plan to use the orange-caramel syrup, make it before you begin to work on the pancakes. For best taste, the pancakes and the syrup should both be served warm. I also suggest going easy with the syrup. It is very sweet and a little goes a long way. Both the pancakes and the syrup are simple to make. If you are looking for something a little different for fall and winter breakfasts, you might want to give these a try. Here are the recipes.

Directions:1) To make syrup: Melt butter and brown sugar together in a small saucepan set over medium heat. Add orange juice and simmer until mixture is thick and smooth. Stir in the orange zest and set aside. Keep warm.2) To make pancakes: Combine flour, baking powder, salt, cinnamon, mace, nutmeg, and brown sugar in a medium bowl. In a separate small bowl, combine pumpkin and egg and whisk to combine. Add milk, vanilla, and butter or oil, and whisk until mixture is smooth. Pour wet ingredients over the dry ingredients and fold only until combined--a few remaining lumps will do no harm. Heat a cast iron skillet or electric griddle. Using 1/4 cup batter for each, cook until bubbles form on top and surface of pancakes is no longer shiny. Flip cook 3 minutes longer. Remove to a serving plate. Serve hot with room temperature butter and still warm syrup. Yield: 10 pancakes.

49 comments
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Wow'zers! I think I am in love. Pancakes are one of those things I am just not great at making - no matter how many times I've tried. These girls seem to have the right recipe! Your photo is a thing of pure beauty!

I've never had orange and pumpkin together but it sounds like the perfect match! Anything pumpkin is delicious. I, for one, could never ever show my pancakes to the world wide web as they come out looking like rejects from the science lab :)

Mary...I have never make pancakes with pumpkin and this is new to me. Great idea to use pumpkin and with that yummy orange caramel syrup....perfect combo ! Slurp slurp..I want a piece for my breakfast...can ? :)

These pancakes look amazing! I hope they look that good when I try the recipe!I found your post in the sidebar at Stone Gable... What a great blog you have! Love your title and photo!I'll be back to visit again! Thank you for the great recipe!~Maria

I remember one Christmas I made pumpkin pancakes and then misplaced the recipe. They were delicious, and I had trouble finding another recipe, but eventually I was successful. The addition of the syrup is wonderful - I'll have to try it this year!

Mickey, I just wanted you to know that I tried to respond on your blog but was unable to make comments. I love your snowball cookies. They really look delicious. I hope you are having a great day. Blessings...Mary

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